1. Mix egg and milk in bowl. Mix cornmeal, salt, black pepper, thyme and red pepper in shallow dish.
2. Dip catfish fillets in egg mixture, then cornmeal. Heat vegetable oil in large skillet. Add catfish; cook 10 minutes, turning once.
3. For salsa, drain artichokes hearts, reserving liquid. Chop hearts; return to liquid. Add tomato, red onion, salt and lime juice. Serve salsa and fish with quick-cook rice, if desired.